Ackawi Cheese vs Queso de Acehúche

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso de Acehúche is semi-hard, elastic, slightly moist and made from goat milk.

What Is Ackawi Cheese?

Ackawi is a soft, brined cheese that originates from the Middle East, including countries such as Cyprus, Egypt, Israel, Jordan, Lebanon, and Syria. It is made from pasteurized cow's, goat's, or sheep's milk. The cheese has a mild, milky flavor with a noticeable salty taste, making it a popular choice for those who enjoy a gentle yet savory cheese experience. Its aroma is similarly mild and milky, complementing its white color. The texture is soft, making it easy to slice and use in various dishes. Ackawi is often compared to feta but is less crumbly and more elastic. It is used in both savory dishes and desserts, and can be eaten fresh or melted. Alternative spellings include Akkawi, Akawieh, and Akawi.

What Is Queso de Acehúche?

Queso de Acehúche is a traditional Spanish cheese made exclusively from raw goat’s milk from Murciana-Granadina, Florida, Malagueña, Retinta, and Verata breeds. It is produced in the province of Cáceres, Extremadura, using enzymatic coagulation and matures for at least 40 days. The cheese has a cylindrical shape with flat faces and a semi-hard, elastic texture. Its rind is naturally waxy yellow to dark ochre and may develop a characteristic smear during maturation. The paste is white to ivory, compact, and slightly moist, with small, round holes. It has a lactic, slightly putrid aroma and a mild, balanced flavor with low saltiness, moderate acidity, and increasing pungency as it matures. The cheese may be coated in paprika or oil and is sometimes made using the traditional "sobao" washing technique. Queso de Acehúche is protected under the PDO (Protected Designation of Origin) status.

What's the Difference Between Ackawi Cheese and Queso de Acehúche?

• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queso de Acehúche (Goat)
• Milk treatment: Ackawi Cheese (pasteurized), Queso de Acehúche (Raw)
• Texture: Ackawi Cheese (soft, brined), Queso de Acehúche (Semi-hard, elastic, slightly moist)
• Rind: Ackawi Cheese (natural), Queso de Acehúche (Waxy, yellow to dark ochre, may develop a smear; can be coated in paprika or oil)
• Taste: Ackawi Cheese (mild, milky, salty), Queso de Acehúche (Low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Queso de Acehúche?

Ackawi Cheese reads as mild, milky, salty, while Queso de Acehúche brings low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso de Acehúche's medium to high intensity, lactic (goat’s milk) with putrid notes.

Can You Substitute Ackawi Cheese for Queso de Acehúche?

Ackawi Cheese can stand in for Queso de Acehúche in many dishes, but the switch will shift the overall character of the recipe. Expect soft, brined bite and body where the recipe calls for semi-hard, elastic, slightly moist. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso de Acehúche brings low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses notes.

Which Is Better, Ackawi Cheese or Queso de Acehúche?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, brined cheese, go with Ackawi Cheese. For a semi-hard, elastic, slightly moist profile, Queso de Acehúche is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso de Acehúche fits dishes calling for low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses.

Frequently Asked Questions

Is Ackawi Cheese the same as Queso de Acehúche?

No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Queso de Acehúche uses goat.

Is Ackawi Cheese similar to Queso de Acehúche?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Ackawi Cheese for Queso de Acehúche?

You can, but expect a shift in richness and milk character.

Does Ackawi Cheese taste like Queso de Acehúche?

Ackawi Cheese reads as mild, milky, salty, while Queso de Acehúche is low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses. Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso de Acehúche is closer to medium to high intensity, lactic (goat’s milk) with putrid notes.

What is Ackawi Cheese made of?

Ackawi Cheese is made from cow, goat, or sheep milk (pasteurized). It originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria.

What is Queso de Acehúche made of?

Queso de Acehúche is made from goat milk (raw). It's typically aged minimum 40 days.

Which should I choose, Ackawi Cheese or Queso de Acehúche?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso de Acehúche is semi-hard, elastic, slightly moist.